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Doubleback Cabernet Sauvignon 2011

  • WE94
  • RP92
  • WS92
750ML / 14.4% ABV
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750ML / 14.4% ABV

Winemaker Notes

As with most things in life, it takes some adversity to create something special and the 2011 Doubleback Cabernet Sauvignon is no exception. The 2011 vintage is a prime example of beautifully crafted wine in a cool vintage. The wine shows the impeccable balance the Doubleback seeks to achieve. The color is saturated and gorgeous. The nose explodes with crushed and sauteed bramble fruit, creme brulee, and a dusting of allspice. The palate is long and sexy, with silk smooth tannin and a lovely background note of toasty French oak. The vibrant acid backbone cuts through its richness ending with a generously long ?nish.

Critical Acclaim

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WE 94
Wine Enthusiast
This is Doubleback’s first vintage to include estate-grown grapes in the blend. Truffle, mocha and ripe purple-fruit scents explode from the glass. Ample acidity underscores the chewy tannins. A dense and ageworthy wine, this needs more bottle-age to show its best; try after 2018.

Cellar Selection

RP 92
Robert Parker's Wine Advocate
An outstanding effort that needs another year or three to come together, the 2011 Cabernet Sauvignon offers classic Cabernet aromas and flavors of creme de cassis, black currant, toasted spice, hints of dried flowers and lead pencil shavings to go with a seamless, medium to full-bodied and juicy feel on the palate. It doesn’t have the back-end depth or concentration of the 2010 (or 2012), yet is nicely balanced, with good mid-palate depth, and plenty of sweet tannin that emerge on the finish. It should be at its best from 2017-2028.
WS 92
Wine Spectator
Chewy tannins accent a pulsing core of currant and mint in this version, gaining momentum on the long and expressive finish. This has presence and persistence. Needs cellaring. Best from 2017 through 2025. 3,000 cases made.
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Doubleback

Doubleback

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Doubleback, Washington
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Chris Figgins and Drew Bledsoe go back many years, as they grew up a stone’s throw from each other, some 400 yards from the Leonetti Cellar Estate in Walla Walla. After high school, they both went on to pursue their own ambitions and personal successes. The two reconnected in early 2007 when Drew made the decision to enter the wine business. After much research, Drew decided on his hometown of Walla Walla as his first choice for his vineyard and winery location. Chris was certainly at the top of Drew’s list for a consulting winemaker but was unsure of Chris’ interest outside of Leonetti Cellar. The timing was very serendipitous as Chris had just started Figgins Enological and was looking for the perfect client for his first consulting collaboration. Chris, having a very high respect for Drew, seriously entertained taking on Doubleback as his client and their business relationship became official in the spring of 2007 just as Drew announced his retirement from the NFL. Chris consults on all winemaking and viticulture practices as well as assisted in the vineyard design and planting for McQueen, Drew’s estate vineyard in the Walla Walla Valley. It is a true collaboration from dirt to bottle.
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Walla Walla Valley

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Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers.

The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington; part of the appellation actually extends into Oregon. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt.

It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful.

Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. This is the only AVA in the U.S. whose boundaries are totally defined by the soil type. Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. These stones work in the same way as they do in Chateauneuf, absorbing and then radiating the sun's heat up to enhance the ripening of grape clusters. The Rocks District is within the part of Walla Walla that spills over into Oregon and naturally excels in the production of Rhône varieties like Syrah, as well as the Bordeaux varieties.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

In the Glass

High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

YNG459623_2011 Item# 129700